Hake with white beans, spinach and chorizo
Craving a complete, quick, and easy fish dish cooked in the air fryer? This smoked paprika cod is served with white beans, spinach, and lightly grilled chorizo. The beans add a creamy texture, the spinach a touch of freshness, and the chorizo enhances the dish with its smoky flavor.
Ingredients · Servings 2
- 400g of cod fillets
- 100 g dry or semi-dry chorizo
- 1 onion
- 260g of fresh spinach
- 400g of cannellini beans, drained
- 0.5 tsp smoked paprika powder
- olive oil
- cell
- pepper
- lemon juice (optional)
Method · 30 min
- Sauté the onion and chorizo for 5 minutes, then add the spinach and continue cooking for 1 to 2 minutes.
- Pat the cod fillets dry with paper towels. Lightly brush them with olive oil, then season with smoked paprika, salt and pepper.
- Cook the fillets at 180°C for 8 to 10 minutes, without overlapping them. Check for doneness after 8 minutes.
- While the fish is cooking, add the drained white beans to the pan. Mix gently and reheat for 3 to 4 minutes over low heat.
- Divide the garnish among the plates, place the cod on top, and finish with a squeeze of lemon juice if desired. Enjoy!
